eggplant saut

1 12-ounce package fettuccini, uncooked
1-2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and cubed
1 large red bell pepper, sliced
2 14-1/2 ounce cans pasta style tomatoes
1/2 cup freshly grated Parmesan cheese

Cook fettuccine according to package directions; drain and place in a large serving bowl. Pour oil into a large skillet; place over medium-high heat until hot. Add onion and next three ingredients. Cook, stirring constantly, 10 minutes or until vegetables are tender. Stir in tomatoes; spoon mixture over fettuccine and sprinkle with cheese. Makes four servings. From Southern Living magazine, May, 1996.

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